Instructions

1. Steam your whole, unpeeled potatoes for 15 minutes. Once steamed, submerge potatoes in cold ice water.
2. While the potatoes are cooling sauté onions over medium-high heat for 5 minutes until onions are translucent but not browned.
3. Once the potatoes are cooled, peel and grate them coarsely. We are wanting to have about 12 oz. (340 g) of shredded potatoes.
4. Preheat oven to 177°C
5. In a bowl whisk your eggs and fold in all of your ingredients
6. Line a 12"x9" baking dish with baking paper and pour in the mixture. Making sure that all the corners have an even amount of mixture.
7. Place the mixture into the oven and bake on the center rack for 30 minutes. Turn off the oven and let the omelet sit in the oven for a further 10 minutes.
8. Take the omelet out of the oven and let it cool on a wire rack.
9. When the omelet is fully cooled carefully peel away the baking paper and place on a cutting board.
10. Cut the omelet into 1/212 mm cubes by cutting 1/2 inch columns and 1/2 inch rows(12x12 mm).
11. Evenly place your omelet bites onto a mesh dehydrator tray making sure you leave a little space in between the cubes for even airflow.
12. Dehydrate at 63°C for 6-8 hours. When dry the bites will be nice and crunchy. Check a couple by cutting them in half to make sure the inside is fully dry. 
13. Let cool completely then store in Mylar bags with oxygen absorbers.